Prepare Stove Top stuffing according to package directions. Stir in 1/2 can French fried onions.
Spray casserole dish with nonstick cooking spray. Spoon stuffing mixture into dish and press it across bottom and up sides to form a shell.
Combine soup, milk, turkey and peas.
Pour into stuffing shell. Bake, covered, at 350\u00b0 for 30 minutes. Top with remaining onions and bake 5 minutes longer.
Spray 3 1/2-4 quart slow cooker with nonstick cooking spray. Place onion and celery in slow cooker. Top with turkey breast half. Pour 1 jar of gravy and sherry over top. Top with dry stuffing.
Cover; cook on low setting for 6 to 7 hours.
About 15 minutes before serving, remove turkey from slow cooker; place on cutting board. Stir stuffing and cooking juices until mixed. Cover; let stand 10 minutes. Heat remaining jar of gravy in small saucepan. Cut turkey into slices. Serve turkey and stuffing with gravy.
Pre-heat panini grill to medium-high. Warm leftover turkey and stuffing in the microwave.
Butter 1 side of each slice of bread, lay butter-side down on your work surface.
On one slice of bread, layer ingredients in the following order: 1 slice cheese, turkey, stuffing, black pepper (if desired), 1 slice cheese, top piece of bread, with buttered sides facing out.
Place assembled sandwich on the hot grill, and close, pressing down for about a minute to consolidate ingredients. Continue cooking for a few minutes, until golden brown.
od processor. Place breadcrumbs and dry stuffing ingredients in a large bowl
combine the stuffing crumbs, sage, celery and chicken broth, and then set aside
Mix Stove Top stuffing according to directions on box and set aside.
Place a thin layer of stuffing in a round casserole dish and top with 1/2 can chicken gravy.
With remainder of stuffing, place about 1 tablespoon on each slice of turkey and roll up and place in casserole dish, layering on top of each other.
Then pour remainder of chicken gravy over this and bake, covered, at 350\u00b0 for about 1 hour.
Into medium bowl stir together eggs, turkey, gravy and pepper. Turn into well-greased 12 x 8 x 2-inch (2-quart) baking dish. Sprinkle with cheese.
top with stuffing.
Cover.
Bake in 325\u00b0 oven 25 minutes or until heated through.
Sprinkle with parsley. Let stand 5 minutes.
Serve with turkey gravy.
Makes 4 to 6 servings.
Cook macaroni according to package directions, drain. Meanwhile, in a medium, saucepan melt butter over med-low heat. Add celery and onion, cook until tender. Blend in soup, milk and cheese. Cook until the cheese is melted. Combine cheese with macaroni, turkey, and salt. Spray 3 q casserole dish with non-stick spray. Transfer to baking dish and top with crushed potato chips. Bake 350 for 30 min or until hot and bubbly and the chips are toasted.
Heat oven to 400 degrees. Grease a 3 quart casserole.
Heat soup and milk to boiling in a 3 quart saucepan, stirring frequently.
Stir in peas, cranberries and onions. Heat to a boiling, stirring frequently, remove from heat.
Stir in turkey and stuffing mix. Spoon into cassertole dish.
Stir remaining ingredients until blended. Pour over stuffing mixture.
Bake uncovered 35 to 40 minutes or until a knife inserted in center some out clean.
Heat butter and oil in a large,
large bowl add the turkey and the stuffing and mix to combine. In
n a large skillet. Season turkey and fry in pan until golden
br>After carving your turkey save any tasty drippings
Preheat oven to 350 degrees and transfer stuffing into a small baking dish
Combine butter and water; stir until butter melts.
Pour over seasoned stuffing crumbs; toss lightly.
Stir in 1/2 can French fried onions.
Spoon stuffing mixture into 9-inch shallow baking dish (1 1/2-quart).
Press stuffing across bottom and up sides of dish to form a shell.
Combine soup, milk, turkey and peas; pour into stuffing shell.
Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining onions and bake, uncovered, 5 minutes longer. Makes 4 to 6 servings.
Place chicken or turkey in greased 1 1/2-quart casserole. Drain mushrooms; reserve liquid.
Top chicken with mushrooms and stuffing.
Combine mushroom liquid, 10 3/4 ounce can cream of chicken soup and 1/2 cup water.
Pour over stuffing.
Bake at 325\u00b0 for 40 to 45 minutes.
Makes 4 to 5 servings.
If using stuffing mix, prepare as directed.
Press stuffing into greased 9-inch pie plate or quiche pan, forming crust.
Bake at 400\u00b0 for 10 minutes.
Remove from oven.
In small bowl, combine turkey and Swiss cheese, set aside.
In separate bowl, beat eggs, milk and pepper.
Sprinkle turkey and cheese mixture over hot crust.
Pour egg mixture over turkey.
Lower oven temperature to 350\u00b0 and bake 30 to 35 minutes or until knife comes out clean.
Let stand 10 minutes.
Prepare stuffing according to package directions, and set aside in a large
Combine butter and water; stir until butter melts.
Pour over seasoned stuffing crumbs; toss lightly.
Stir in 1/2 can French fried onions.
Spoon stuffing mixture into a 9-inch shallow baking dish (1 1/2-quart) or pie plate.
Press stuffing across bottom and up sides of dish to form a shell.
Mix condensed celery soup, milk, turkey and peas together, then spoon into prepared baking dish. Bake, covered, at 350\u00b0 for 30 minutes.
Top with remaining onions and bake, uncovered, for 5 more minutes.
Serves 4 to 6.
Prepare Stove Top according to package.
Take 2 tablespoonfuls of stuffing.
Put on a slice of turkey and roll up. Place into an ovenproof baking dish and repeat with remaining stuffing and turkey.
When all the turkey and stuffing have been put into the pan, pour gravy over the top.
Bake at 350\u00b0 until bubbly, about 35 minutes.